Looks delicious. Have to try this some day. Ofcourse, I shouldn't forget to let the chocolate cool before adding the egg mixture, otherwise we *really* have scrambled eggs. Obviously, I know that, but I've forgotten before ;-)
September 15, 2005 11:09 PM
Lava cake isn't actually a cake that is only half cooked. Otherwise the cake would be like eating raw dough *uckie*...an actual lava cake is a fully cooked cake that has a hidden ganache center that melts during cooking releasing an ooze of chocolate when it is cut into. There are pudding cakes out there that were popular in the 50's and 60's that have a raw bit to them that never sets up therefore creating a pudding like layer. When looking for lava cake recipes be weary of those doughy half-cooked cakes and stick with the ganache filled style cakes; they are much better.
February 18, 2006 6:14 PM
QUOTE:In a large bowl, combine the flour and cornstarch and mix well.
Doesn't say how much flour.
July 8, 2006 2:51 PM
Eric, you make a good point. Let me see if I can locate my notes and fix that.
I think it was something like a half cup of flour. It's not much.
July 10, 2006 1:10 PM
I, too, wondered about how much flour. Can't wait to try this.
August 20, 2006 12:07 PM
I have a stupid question. This recipe (as does the America's Test Kitchen recipe) asks for 3 eggs and 4 egg yolks. Maybe I'm looking to much into this, but does this mean 3 eggs + 4 yolks (7 total eggs)? Or 3 eggs + 1 yolk (4 total eggs)?
September 2, 2006 12:17 PM
Please add the flour amount. I'm trying the cake now and I'm going to have to wing it. I hope the half cup estimate was close.
September 16, 2006 8:16 PM
All, I just made this and its very delicious, a few comments:
1) You do not add flour, this is an error. It should say combine cornstarch with the sugar (not flour)
2) It is 7 total eggs, 3 full eggs and 4 yolks.
3) The final mixture will be very sugary (not completely smooth), this is due to the lack of eggs, don't be concerned, it works very well, but very rich, if you want it less rich add more eggs, but I thought as is this is great.
4) I topped it with a cardamom whipped cream combo and that really complimented it well, with a bit of ice cream on the side.
November 23, 2006 3:57 PM
hmph. America's Test Kitchen moved the recipe over to a 'premium content' sister site...too many hits not to make a profit, eh?
March 11, 2007 9:35 AM
I HAVE THE ORG. RECIPE OFF THE CRUISE SHIP LEGEND FROM JUNE 2007, OUR WAITER GOT IT FOR US. IF ANYONE WANTS IT ID BE HAPPY TO SHARE, ONLY PROBLEM IT IS FOR 1000 PEOPLE, IM TRYING TO FIGURE OUT HOW TO CONVERT IT. DEB
DEBRA L PONS |
January 20, 2008 8:24 PM
Deb I would love the cruise ship recipe.
Thank You Cecelia Jobe
Cecelia Jobe |
March 1, 2008 10:41 PM
Do you know if you have to use the Grand Marnier and if not do you need to replace it with something for added moisture?
July 11, 2008 1:59 PM
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